*  Exported from  MasterCook  *

                                DEMI-GLACÉ

Serving Size  : 2    Preparation Time :0:00
Categories    : Basics                           Masterchefs
                Norleans                         Pal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       lb           Bones, beef
   5       lb           Bones, chicken
     1/2   bn           Celery
   1       lg           Carrot
   2       md           Onions
   1       lg           Bay leaf
   4       ea           Garlic cloves
   1       pn           Thyme
   1       c            Puree, tomato

       Brown the beef bones in a large roasting pan in
  the oven at 375°F until the bones are browned
  
       Cover with water and bring the mixture to a boil.
  Keep covered with water for 8 to 10 hours, simmering
  over medium to low heat.
  
       Strain, reserving liquid.
  
       Put beef bones in a pot with the chicken bones,
  vegetables and seasonings.  Cover with water and cook
  4 to 5 hours.  Skim off any fat during the simmering.
  Strain.  Reserve liquid.
  
       Combine the second liquid with the first.  Add
  tomato puree. Strain.  Reduce, simmering, until liquid
  will coat a spoon.  Skim throughout the reduction.
  
       Note: Reduction works best in a tall pot on low
  heat.
  
       Refrigerate between steps to bring fat to the top
  and strain.
  
       Leftover demi-glacé may be frozen in ice cube
  trays for future use.
  
  Source: Great Chefs of New Orleans, Tele-record Productions - 1983
  www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
  Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
 
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